Yield
Makes 1 3/4 cups

How to Make It

Step 1

Place peppers on an aluminum foil-lined baking sheet.

Step 2

Broil 5 inches from heat about 5 minutes on each side or until blistered.

Step 3

Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Step 4

Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 1 week.

Step 5

Note: Poblano peppers are dark green, tapered chile peppers, about 3 inches wide and 4 to 5 inches long. You can find them in the produce section of your grocery store.

Southern Living Favorites; Central Market, Austin, Texas

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